Thai Shrimp Rolls With Julienne of Vegetables

dicentra's Note:

Cooking Light, March 2004

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Sauce

• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon fish sauce
• 1/8 teaspoon Thai red curry paste

Rolls

• 1 ounce uncooked rice sticks
• 4 medium romaine lettuce leaves
• 4 sheets rice paper (8 inch round )
• 8 large fresh basil leaves
• 8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)
• 1 cucumber, cut in 2 inch strips
• 2 carrots, cut in 2 inch strips
• 3 green onion tops, cut in 2 inch strips
• 12 medium fresh mint leaves

Directions:

1. To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.
2. To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.
3. Trim fibrous ribs from lettuce leaves to flatten leaves.
4. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
5. Place sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
6. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to prevent drying).
7. Repeat procedure with remaining rice sheets, lettuce, basil, shrimp, noodles, cucumber, carrot, green onion tops, and mint. Serve with the sauce.